Ingredients

• 12 oz (340 g) 70% dark chocolate

• 16 oz (2 sticks) unsalted butter

• 5 eggs

• 1 cup (320 g) superfine sugar

Directions

1. Heat the oven to 300 F.

2. Create a parchment paper sling in an 8" square baking dish.

3. Beat the eggs and 1/3 cup sugar in an electric mixer until the volume quadruples.

4. Break up the chocolate and melt with butter in a bowl over simmering water.

5. Heat 1/3 cup water with 2/3 cup sugar until dissolved into a light syrup. Pour the hot syrup into the melted chocolate and cool slightly.

6. Add the chocolate to the eggs and beat slowly until the mixture is combined. Pour into the pan.

7. Put a folded dish towel in a roasting pan. Put in the baking dish onto the towel and add enough hot water to come three-quarters of the way up the sides of the baking dish.

8. Bake in the oven for 1 hour until set. Cake is ready when you can touch the top and batter doesn't stick to your finger and sides will easily move.

9. Remove from the oven and leave the baking dish in the water bath to to cool

10. When cold, remove from baking dish, unmold and flip.

11. Serve with fresh blueberries, raspberries or strawberries.

References

• Easy Small Nemesis Chocolate Cake Recipe

• Chocolate Nemesis Cake – From The River Cafe

Ingredients

• melt

  • 250 ml (1.1 cup) Guinness Stout beer

  • 250 g (8.8 oz) unsalted butter

• blend in

  • 75 g unsweetened cocoa

  • 400 g superfine sugar

• whisk and blend in - 150 ml (0.63 cup) sour cream - 2 large eggs - 1 tbsp vanilla extract

• sift and blend in

  • 275 g all-purpose flour

  • 2.5 tsp baking soda

• frosting

  • 150 g superfine sugar

  • 2 tsp cornflour

  • 300 g (10.5 oz) cream cheese (at room temperature)

  • 125 ml (0.5 cup) heavy cream

Directions

1. Heat the oven to 350 F.

2. Butter a 9-inch springform cake pan and line with parchment paper.

3. In a large saucepan, over medium-low heat, melt butter in beer. Remove from heat.

4. Whisk and blend in cocoa and sugar until.

5. In a small bowl, whisk and blend sour cream, eggs and vanilla; mix well. Whisk and blend into beer mixture.

6. Sift flour and baking soda into a bowl. Whisk and blend into beer mixture.

7. Pour into cake an, and bake until risen and firm, 45 minutes to 1 hour. Place pan on a wire rack and cool completely in pan.

8. Make frosting. Sift sugar and cornflour. Mix in cream cheese until smooth. Add heavy cream and mix until smooth and spreadable.

9. Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.

Notes

• An 8.5" springform pan is too small.

• Instead of buttering pan, you can spray it with pam, put a circular cut-out piece of parchment on the botton, and dust the sides with flour.

• Can substitue any imperial stout for Guinness.

References

• Chocolate Guinness Cake - by Nigella Lawson

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